Cooking device and linkage control method thereof

Abstract

The invention discloses a cooking device and a linkage control method thereof.The cooking device comprises an extractor hood and a stove located below the extractor hood, and the extractor hood comprises an extractor hood body and an infrared sensor arranged on the extractor hood body; the number and the positions of the infrared sensors correspond to those of burners of a stove respectively; and the infrared sensor is a sensor capable of adjusting a field angle.

Description

Technical Field

[0001] The present invention relates to kitchen appliances, in particular to a cooking device and a linkage control method for the cooking device. Background Art

[0002] An oil fume extractor is a kitchen appliance that purifies the kitchen environment. It can quickly extract and discharge the waste generated by the stove combustion and the oil fume generated during the cooking process outdoors, reduce pollution, and purify the air.

[0003] To improve the oil fume extraction effect, a type of product with linkage between the range hood and the stove has emerged on the market. However, on the one hand, some of the package products with range hood and stove linkage are often specific models of some manufacturers and cannot identify the actual changes in oil fume. On the other hand, some products with oil fume detection functions often simply use the principle that oil fume affects the refractive index of light in the air to judge the size of the oil fume. It can only be detected when the oil fume reaches the sensor position on the range hood from the cookware, with a slow response speed and a lag in operation, and it is unable to predict the actual actions of users in advance.

[0004] For example, a range hood disclosed in a Chinese invention patent with the application number 202221172715.1 forms a smoke collecting cavity on the main body of the range hood. A control panel is provided on the front end face of the outer side wall of the smoke collecting cavity, and a cookware sensing device and a long-distance temperature measuring device are also provided in the middle part and / or the rear end part of the inner side wall of the smoke collecting cavity. The cookware sensing device and the long-distance temperature measuring device work simultaneously. The control panel includes a reminder module, and the cookware sensing device and the long-distance temperature measuring device are respectively connected to the reminder module. The long-distance temperature measuring device uses a long-distance infrared temperature detector.

[0005] Currently, most of the above-mentioned infrared temperature detectors of range hoods adopt low-cost monochromatic light infrared sensors similar to thermopiles, which measure the average temperature in the field of view. However, the installation height and the size of the cookware have a great influence on the measured value, affecting the judgment of characteristic values, and thus the judgment is inaccurate for many scenarios. Especially when using a certain fixed field of view angle, it is easy to cause a slow or inaccurate working condition recognition when the installation height or the size of the cookware deviates. Summary of the Invention

[0006] The first technical problem to be solved by the present invention is to provide a cooking device for detecting oil fume with a wide sensor range, strong adaptability, and a device that can more reliably predict the cooking actions of users and control the air volume, providing a better oil fume extraction effect and noise experience in view of the deficiencies of the above-mentioned existing technologies.

[0007] The second technical problem to be solved by the present invention is to provide a linkage control method for the above-mentioned cooking device.

[0008] The technical solution adopted by the present invention to solve the above first technical problem is as follows: A cooking device includes a range hood and a cooking stove located below the range hood. The range hood includes a range hood body and an infrared sensor provided on the range hood body. The number and position of the infrared sensors respectively correspond to the burners of the cooking stove. It is characterized in that: the infrared sensor is a sensor capable of adjusting the field of view angle.

[0009] By using an infrared sensor with an adjustable field of view angle, the sensor for detecting oil fume has a wide range and strong adaptability, and can more reliably predict the user's cooking actions and the device for controlling the air volume, providing a better oil fume extraction effect and noise experience.

[0010] Preferably, the cooking stove has two burners arranged left and right, and the infrared sensors also have two corresponding ones arranged left and right.

[0011] The technical solution adopted by the present invention to solve the above second technical problem is as follows: A linkage control method for a cooking device as described above, characterized in that: the linkage control method includes the following steps:

[0012] 1) The range hood is on standby.

[0013] 2) Obtain the installation height information H of the range hood and the radius information r of the burner on the cooking stove, and obtain the field of view angle α of the area corresponding to the burner of the infrared sensor, α = 2arctan;

[0014] 3) Calculate the sudden change field of view angle threshold θ1 of the infrared sensor for the presence or absence of a cookware, θ1 = k×α;

[0015] 4) The field of view angle of the infrared sensor is θ. Adjust θ from small to the extreme value and then back to small, which is regarded as one round. Adjust one round and record the corresponding information of θ and the average field of view temperature t detected by the infrared sensor.

[0016] 5) Judge whether t does not change with θ and t is lower than the preset cooking temperature threshold Ta. If so, enter step 6). If not, enter step 7).

[0017] 6) Judge that it is not fired or after turning off the fire for a period of time, output a signal to keep or turn off the fan of the range hood body to the range hood body; then enter step 9).

[0018] 7) Judge whether θ corresponding to the mutation point of t satisfies θ < θ1. If so, enter step 8). If not, enter step 9).

[0019] 8) Determine that there is no cookware on the corresponding burner, then read two groups of average temperature data sets T1 and T2 before and after the same field of view angle, and then determine whether T2 < T1 holds. If so, confirm that the fire has been turned off not long ago, then output a signal to reduce the air volume to the main body of the range hood, and then enter step 10); if not, it is determined that the cookware has been removed, output a signal to restore or increase the air volume to the main body of the range hood, and then enter step 10);

[0020] 9) Output an air volume control signal to the main body of the range hood according to the temperature after the mutation point of t or the θ corresponding to the mutation point of t;

[0021] 10) Determine whether the signals of all infrared sensors correspond to reducing or turning off the fan. If they are all reduced, perform the operation of reducing the air volume, and then return to step 4); if they are all turned off, perform the operation of turning off the fan, and then return to step 4); if not, perform the operation of increasing the air volume, and then return to step 4).

[0022] Thus, by using the changes in the temperature-field of view angle curve (temperature value, slope, position of the temperature-angle change point, whether it increases after mutation), etc., to judge the firing and cookware situation of the cooktop under the range hood, and the field of view angle corresponding to the edge of the cookware can be automatically obtained, and then different user cooking environments such as different installation heights and pot diameters can be adapted, improving the temperature measurement stability. Considering this, further judge whether there is a trend of cooking actions of users in the area according to the temperature change, realize early judgment and dynamically control the change of the air volume of the range hood, solve the problem of the lag in adjusting the air volume by predicting smoke with ordinary smoke sensors and temperature sensors, avoid the increase of oil fume on the face, improve the oil fume extraction effect, and intelligently adapt to the user's cooking operation.

[0023] According to one aspect of the present invention, in step 9), it is judged whether the temperature trend after the mutation point of t is rising. If so, it means that the fire is relatively large and the cookware does not completely cover the fire state, then output a signal to increase the air volume to the main body of the range hood, and then enter step 10); if not, it means that the fire is relatively small, then output a signal to reduce the air volume to the main body of the range hood, and then enter step 10).

[0024] According to another aspect of the present invention, the field of view angle corresponding to the edge of the current cookware of the infrared sensor is θB. In step 9), set the field of view angle corresponding to the mutation point of t as θB, obtain n groups of t corresponding to θB, and perform FFT transformation. Judge whether there are significant changes in the n groups of data. If so, output a signal to increase the air volume to the main body of the range hood, and then enter step 10); if not, output a signal to reduce the air volume to the main body of the range hood, and then enter step 10).

[0025] Preferably, in step 2), H ∈ [500, 850mm], r ∈ [20, 150mm].

[0026] Preferably, in step 5), Ta ∈ [50, 100°C].

[0027] Preferably, for facilitating data acquisition and processing, the cooking device further includes a fan drive module, a storage module, and a processing component for linkage control. The processing component is electrically connected to the fan drive module and the storage module respectively. The processing component controls the fan of the range hood body through the fan drive module. In step 2), H and r are stored in the storage module, and α is stored in the storage module or calculated by the processing component.

[0028] Compared with the prior art, the advantages of the present invention are as follows: By adopting an infrared sensor with an adjustable field of view, the sensor for detecting oil fume has a wide range and strong adaptability, and can more reliably predict the user's cooking actions and the device for controlling the air volume, providing a better oil fume suction effect and noise experience; after setting the infrared sensor with an adjustable field of view, the change situation of the temperature-field angle curve (temperature value, slope, position of the temperature-angle change point, whether it increases after mutation, etc.) can be used to judge the ignition of the cooking utensil at the lower end of the range hood and the situation of the pot, and the corresponding field of view angle of the pot edge can be automatically obtained, so as to adapt to different installation heights, pot diameters and other user cooking environments, improve the temperature measurement stability, and further judge whether there is a trend of user cooking actions in the area according to the temperature change, realize early judgment and dynamic control of the air volume change of the range hood, solve the problem that the ordinary oil fume sensor and temperature sensor predict the oil fume and adjust the air volume with a lag, avoid the oil fume from increasing and hitting the face, improve the oil fume suction effect, and intelligently adapt to the user's cooking operation. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 is a schematic diagram of the cooking device according to an embodiment of the present invention;

[0030] Figure 2-1 、 Figure 2-2 and Figure 2-3 are the relative relationship and coverage between the temperature measurement field of view angle and the edge of the cookware when the infrared sensor of the cooking device according to an embodiment of the present invention is adjusted to different field of view angles;

[0031] Figure 3 is a relationship diagram between the temperature measurement field of view angle and the average field of view temperature when the infrared sensor of the cooking device according to an embodiment of the present invention is adjusted to different times;

[0032] Figure 4-1 、 Figure 4-2 and Figure 4-3 are relationship diagrams between the temperature measurement field of view angle and the average field of view temperature in other scenarios;

[0033] Figure 5 is a relationship diagram between the oil fume concentration and the air volume;

[0034] Figure 6 It is a graph showing the relationship between noise and air volume;

[0035] Figure 7 It is a schematic diagram of the control device of the range hood according to the embodiment of the present invention;

[0036] Figure 8 It is a linkage control flowchart of the cooking device according to the first embodiment of the present invention;

[0037] Figure 9 It is a linkage control flowchart of the cooking device according to the second embodiment of the present invention. Detailed Description of the Embodiment

[0038] The embodiments of the present invention will be described in detail below. The examples of the embodiments are shown in the drawings, where the same or similar reference numerals represent the same or similar elements or elements with the same or similar functions.

[0039] In the description of the present invention, it should be understood that the terms "center", "longitudinal", "transverse", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", "axial", "radial", "circumferential", etc. indicate the orientation or positional relationship based on the orientation or positional relationship shown in the drawings. It is only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation. Since the disclosed embodiments of the present invention can be arranged in different directions, these terms indicating directions are only for illustration and should not be regarded as limitations. For example, "upper" and "lower" are not necessarily limited to the directions opposite to or consistent with the direction of gravity. In addition, the features defined with "first" and "second" may explicitly or implicitly include one or more of such features.

[0040] Embodiment 1

[0041] Refer to Figure 1 , a cooking device, including a range hood 100 and a cooker 200 located below the range hood. The range hood 100 includes a range hood body 1 and an infrared sensor 2 provided on the range hood body 1. The number and position of the infrared sensors 2 correspond to the burners 201 of the cooker 200 and are used to measure the temperature. Generally, for a double-eye stove, an infrared sensor 2 can be provided on the left and right respectively. The infrared sensor 2 is a sensor with an adjustable field of view, and the lens focal length can be adjusted to achieve measurements at different fields of view. The infrared sensor 2 itself is a prior art. As Figure 1 shown in, the field of view of the infrared sensor 2 is θ.

[0042] Therefore, the change of the temperature-field of view angle curve (temperature value, slope, position of the temperature-angle change point, whether it increases after mutation, etc.) can be used to judge the situation of the cooker 200 under the range hood being turned on and the cookware 300 on the burner 201, and the field of view angle corresponding to the edge of the cookware 300 can be automatically obtained. Furthermore, it can adapt to different user cooking environments such as installation height and cookware 300 diameter, improve the temperature measurement stability, and further judge whether there is a trend of user cooking actions in the area according to the temperature change, bringing a more rapid and reliable realization of dynamic high-precision control, realizing the advance judgment and dynamic control of the air volume change of the range hood, solving the problem of the lag in predicting the smoke and adjusting the air volume by ordinary oil fume sensors and temperature sensors, avoiding the increase of oil fume on the face, improving the oil fume extraction effect, and intelligently adapting to the user's cooking operation. The specific details will be described in the following text.

[0043] See Figure 2-1 , on the burner 201 on the left side of the figure, the field of view angle range of the infrared sensor 2 is smaller than the edge of the cookware 300. Among them, the outer dotted line represents the edge of the cookware 300, and the inner shaded part represents the temperature measurement field of view angle range of the infrared sensor 2. See Figure 2-2 , on the burner 201 on the left side of the figure, the field of view angle range of the infrared sensor 2 is equal to the edge of the cookware 300. Among them, the dotted line represents the edge of the cookware 300, and the shaded part inside the dotted line represents the temperature measurement field of view angle range of the infrared sensor 2; See Figure 2-3 , on the burner 201 on the left side of the figure, the field of view angle range of the infrared sensor 2 is larger than the edge of the cookware 300. Among them, the dotted line represents the edge of the cookware 300, and the shaded parts inside and outside the dotted line represent the temperature measurement field of view angle range of the infrared sensor 2.

[0044] See Figure 3 , the represented scenario is that there is a cookware 300 on the burner 201, and the fire is relatively large, and the cookware 300 does not completely cover the fire. The field of view angle θA corresponds to Figure 2-1 , and the field of view angle θB corresponds to Figure 2-2 (as the field of view angle increases, the average temperature t decreases), and the field of view angle θ corresponds to Figure 2-3 . The mutation extreme point is that the field of view angle reaches the edge of the cookware 300. When the field of view angle expands further to contact the flame outside the pot edge, the average temperature t increases instead.

[0045] See Figure 4-1 , the represented scenario is that there is a cookware 300 on the burner 201, and the fire is relatively small, or the cookware 300 is significantly large and the cookware 300 completely covers the fire. The mutation field of view angle is relatively large (θ2≥θ1, where θ1 is the preset threshold for the burner 201 in dry burning, which can be obtained through calculation). Excluding the edge of the dry-burning burner 201, the mutation extreme point θ2 is that the field of view angle reaches the edge of the cookware 300 (contacting the air layer at the edge of the cookware 300, and the average temperature t continues to slowly decrease as it goes further out). See Figure 4-2, the represented scenario is that there is no cookware 300 on the burner 201 and the fire is turned on (the average temperature t rises relatively stably with time), or within a certain period after the fire is turned off (the average temperature t drops with time), the sudden change field of view angle is small (θ3 < θ1), and the sudden change extreme point θ3 is the inner and outer flames or the edge of the burner 201 (the field of view expands to air again, and the average temperature t drops rapidly). See Figure 4-3 , the represented scenario is that the fire is not turned on, or it has cooled down to room temperature after a period of time after the fire is turned off. When the field of view angle changes, the average temperature t does not change. "Sudden change" can be defined as the point where the concavity and convexity of the function change. For example, the second derivative of this point can be defined as 0 mathematically, but the second derivatives of its left and right attachments change signs (from negative to positive, or from positive to negative).

[0046] See Figures 5 to 6 , when it is judged that the user is operating or the fire is relatively large, the corresponding oil fume concentration increases. At this time, a larger air volume is often required to ensure the oil fume suction capacity of the range hood. However, the accompanying noise will increase significantly. Therefore, it is necessary to dynamically match the actual wind speed or flow according to the cooking scenario to ensure the oil fume suction effect.

[0047] See Figure 7 , the control device of the range hood includes a processing component 31, a fan driving module 32, a storage module 33, and the above-mentioned infrared sensor 2. The processing component 31 is electrically connected to the fan driving module 32, the storage module 33, and the infrared sensor 2 respectively. The processing component 31 includes a processor, and the fan driving module 32 is used to drive the fan (not shown) of the range hood body 1.

[0048] See Figure 8 , shows the linkage control flow chart of the range hood 100 and the cooking appliance 200 of the present invention, including the following steps:

[0049] 1) The range hood is in standby and the intelligent monitoring is turned on;

[0050] 2) According to the installation height information H of the range hood 100 (the distance between the bottom of the range hood 100 and the top of the cooking appliance 200) stored in the storage module 33 and the radius information r of the burner 201, the processing component 31 calculates or queries the range of the field of view angle α of the burner 201 area, α = 2arctan(r / H); the installation height information H ∈ [500, 850mm], the installation range of ordinary range hoods is from 600mm to 800mm. Considering that some users may hang the range hood higher or lower due to height or cabinet height, the above range is selected in this embodiment; the radius r of the burner 201 ∈ [20, 150mm], which can cover the radius of ordinary household gas stove burners;

[0051] 3) The processing component 31 calculates the mutation field of view angle threshold θ1 = k×α for the presence or absence of cookware, where k ∈ [1, 1.8], and it is necessary to cover the field of view angle of the burner 201 area;

[0052] 4) The field of view angle θ of the infrared sensor 2 increases from small to the extreme value and then decreases. This is regarded as one round. Adjust one round and record the corresponding information of the field of view angle θ and the average field of view temperature t. The processing component 31 can perform data fitting, derivative or extreme value processing, and trend judgment on the recorded information;

[0053] 5) The processing component 31 determines whether the average field of view temperature t changes with the field of view angle θ (a certain small fluctuation is allowed), and the temperature is lower than the preset cooking temperature threshold Ta, which is related to the temperature of the cooking operation, Ta ∈ [50, 100°C]. If so, go to step 6); if not, go to step 7);

[0054] 6) If the processing component 31 determines that it is not on fire or after turning off the fire for a period of time, the processing component 31 outputs a signal to keep or turn off the fan to the range hood body 1 (maintain the fan speed or turn off the fan through the fan drive module 32); then go to step 9);

[0055] 7) The processing component 31 determines whether the field of view angle θ corresponding to the mutation point of the average temperature t satisfies θ < θ1. If so, go to step 8); if not, go to step 9);

[0056] 8) The processing component 31 determines that there is no cookware 300 on the corresponding burner 201, then reads two sets of data groups T1 and T2 before and after the same field of view angle, and then determines whether T2 < T1 holds. If so, it is confirmed that the fire has been turned off not long ago, and the processing component 31 outputs a signal to reduce the air volume to the range hood body 1 (reduce the fan speed through the fan drive module 32), and then go to step 10); if not, it is determined that the cookware 300 has been taken away to add vegetables or wash the pot, etc., and the processing component 31 outputs a signal to restore or increase the air volume to the range hood body 1 (maintain or increase the fan speed through the fan drive module 32), and then go to step 10);

[0057] 9) After judging the mutation point, determine whether the trend of the average temperature t has an upward trend. If so, it means that the fire is relatively large and the cookware 300 does not completely cover the fire state, and the processing component 31 outputs a signal to increase the air volume to the range hood body 1, and then go to step 10); if not, it means that the fire is relatively small and mainly for steaming, and the processing component 31 outputs a signal to reduce the air volume to the range hood body 1, and then go to step 10);

[0058] 10) Determine whether the signals of all infrared sensors 2 (for example, two are provided corresponding to the left and right burners 201) all correspond to reducing or turning off the blower. If they are all reduced, perform the air volume reduction operation, and then return to step 4); if they are all turned off, perform the blower shutdown operation, and then return to step 4); if not, perform the air volume increase operation, and then return to step 4).

[0059] Embodiment 2

[0060] In this embodiment, the difference from the above Embodiment 1 is that for the cooking area within the field of view angle within the range of the edge of the cookware, it is accurately determined whether there is a user performing operations such as stir-frying in the area (once there is an operation by the user in the field of view area, the movement of the hand will cause fluctuations in the detected temperature), so as to achieve early judgment and dynamic control of the air volume change of the range hood, solve the problem of the lag in adjusting the air volume by the ordinary oil fume sensor and temperature sensor when predicting the presence of oil fume, avoid the increase of oil fume on the face, improve the oil fume extraction effect, and intelligently adapt to the user's cooking operation.

[0061] For the specific control process, refer to Figure 9 , including the following steps:

[0062] 1) The range hood is in standby, and the intelligent monitoring is turned on;

[0063] 2) According to the installation height information H (the distance between the bottom of the range hood 100 and the top of the cooker 200) stored in the storage module 33 and the radius information r of the burner 201, the processing component 31 calculates or queries the range of the field of view angle α of the burner 201 area, α = 2arctan(r / H); the installation height information H ∈ [500, 850 mm], and the installation range of the ordinary range hood is from 600 mm to 800 mm. Considering that some users may hang the range hood higher or lower due to height or cabinet height, this range is selected in this embodiment; the radius r of the burner 201 ∈ [20, 150 mm], which can cover the radius of the ordinary household gas stove burner;

[0064] 3) The processing component 31 calculates the sudden change field of view angle threshold θ1 = k × α of whether there is a cookware, where k ∈ [1, 1.8], and it is necessary to cover the field of view angle of the burner 201 area;

[0065] 4) The field of view angle θ of the infrared sensor 2 increases from small to the extreme value and then decreases, and this is regarded as one round. Adjust one round and record the corresponding information of the field of view angle θ and the average field of view temperature t. The processing component 31 can perform data fitting, derivative or extreme value processing, and trend judgment on the recorded information;

[0066] 5) The processing component 31 determines whether the average temperature t in the field of view remains unchanged with the field of view angle θ (allowing for a certain small fluctuation), and the temperature is lower than the preset cooking temperature threshold Ta, which is related to the temperature of the cooking operation, Ta ∈ [50, 100°C]. If so, it proceeds to step 6); if not, it proceeds to step 7).

[0067] 6) If the processing component 31 determines that there is no fire or that a period of time has passed after the fire is turned off, the processing component 31 outputs a signal to maintain or turn off the fan to the main body 1 of the range hood (maintaining the fan speed or turning off the fan through the fan drive module 32); then it proceeds to step 9).

[0068] 7) The processing component 31 determines whether the field of view angle θ corresponding to the mutation point of the average temperature t satisfies θ < θ1. If so, it proceeds to step 8); if not, it proceeds to step 9).

[0069] 8) The processing component 31 determines that there is no cookware 300 on the corresponding burner 201, then reads two sets of data groups T1 and T2 before and after the same field of view angle, and then determines whether T2 < T1 holds. If so, it is confirmed that the fire has been turned off not long ago, and the processing component 31 outputs a signal to reduce the air volume to the main body 1 of the range hood (reducing the fan speed through the fan drive module 32), and then proceeds to step 10); if not, it is determined that the cookware 300 has been taken away to add vegetables or wash the pot, etc., and the processing component 31 outputs a signal to restore or increase the air volume to the main body 1 of the range hood (maintaining or increasing the fan speed through the fan drive module 32), and then proceeds to step 10).

[0070] 9) The processing component 31 sets the mutant field of view angle as the field of view angle θB corresponding to the current cookware 300, reads n sets of average temperature t data corresponding to the field of view angle θB, and performs FFT transformation to determine whether there is a significant change in the n sets of data. If so, it indicates that the user's operation in the field of view area causes fluctuations in the detected temperature, and the processing component 31 outputs a signal to increase the air volume to the main body 1 of the range hood, and then proceeds to step 10); if not, it indicates a user-free operation mode such as mainly steaming, and the processing component 31 outputs a signal to reduce the air volume to the main body 1 of the range hood, and then proceeds to step 10); "significant change" can adopt the statistical mean and standard deviation analysis method, combined with historical data to judge that if the mean changes significantly or the standard deviation increases significantly, it can be considered a significant change, or it can be judged by combining a set threshold. If the data change exceeds the corresponding threshold, it is regarded as a significant change.

[0071] 10) Determine whether the signals of all infrared sensors 2 (such as two are provided corresponding to the left and right burners 201) all correspond to reducing or turning off the fan. If they are all reduced, perform the air volume reduction operation, and then return to step 4); if they are all turned off, perform the fan turning off operation, and then return to step 4); if not, perform the air volume increase operation, and then return to step 4).

Claims

1. A cooking device, comprising a range hood (100) and a stove (200) located below the range hood (100), wherein the range hood (100) comprises a range hood body (1) and infrared sensors (2) arranged on the range hood body (1), wherein the number and positions of the infrared sensors (2) respectively correspond to the burners (201) of the stove (200); characterized in that: The infrared sensor (2) is a sensor capable of adjusting the viewing angle.

2. The cooking device according to claim 1, characterized in that: The stove (200) has two burners (201) arranged on the left and right, and the infrared sensors (2) also have two corresponding ones arranged on the left and right.

3. A linkage control method for a cooking device according to claim 1 or 2, characterized in that: The linkage control method comprises the following steps: 1) The range hood (100) is on standby; 2) obtaining installation height information H of the range hood (100) and radius information r of the burner (201) on the stove (200), and obtaining a field of view angle α of the infrared sensor (2) corresponding to the burner (201) region, α=2arctan(r / H); 3) Calculate the sudden change viewing angle threshold θ1 of the infrared sensor (2) for the presence or absence of a pot, θ1 = k × α; 4) The field of view angle of the infrared sensor (2) is θ, and θ is adjusted from small to large to an extreme value and then to a small value, and this is regarded as one round. After one round of adjustment, the corresponding information of θ and the average field of view temperature t detected by the infrared sensor (2) is recorded; 5) Determine whether t does not change with θ, and whether t is lower than a preset cooking temperature threshold Ta. If yes, proceed to step 6); if not, proceed to step 7); 6) when it is determined that the fire is not on or has been off for a period of time, a signal is output to the range hood body (1) to keep or turn off the fan of the range hood body (1); then the process goes to step 9); 7) Determine whether θ corresponding to the mutation point of t satisfies θ<θ1, if yes, proceed to step 8), if no, proceed to step 9); 8) determining that there is no pot (300) on the corresponding burner (201), then reading two groups of average temperature data T1 and T2 before and after the same viewing angle, and then determining whether T2<T1 holds. If so, it is determined that the fire has been turned off not long ago, and then outputting a signal to reduce the air volume to the range hood body (1), and then entering step 10); if not, it is determined that the pot (300) has been removed, and outputting a signal to restore or increase the air volume to the range hood body (1), and then entering step 10); 9) outputting an air volume control signal to the range hood body (1) according to the temperature after the mutation point of t or θ corresponding to the mutation point of t; 10) Determine whether the signals of all infrared sensors (2) correspond to reducing or shutting down the fans. If they are all reduced, execute the wind volume reduction operation and then return to step 4); if they are all shut down, execute the fan shut down operation and then return to step 4); if not, execute the wind volume increase operation and then return to step 4).

4. The linkage control method of a cooking device according to claim 3, characterized in that: In step 9), it is determined whether the temperature trend after the mutation point of t is rising. If so, it indicates that the fire is relatively large and the pot (300) does not completely cover the fire, and a signal to increase the air volume is output to the range hood body (1), and then the process proceeds to step 10). If not, it indicates that the fire is relatively small, and a signal to decrease the air volume is output to the range hood body (1), and then the process proceeds to step 10).

5. The linkage control method of a cooking device according to claim 3, characterized in that: The field of view angle corresponding to the edge of the current cookware (300) of the infrared sensor (2) is θB. In step 9), the field of view angle corresponding to the mutation point of t is set to θB, and n groups of t corresponding to θB are obtained, and FFT transformation is performed to determine whether the n groups of data have significant changes. If so, the air volume signal is increased to the range hood body (1), and then the process proceeds to step 10); if not, a signal for reducing the air volume is output to the range hood body (1), and then the process proceeds to step 10).

6. The linkage control method for a cooking device according to any one of claims 3 to 5, characterized in that: In step 2), H∈[500,850mm], r∈[20,150mm].

7. The linkage control method for a cooking device according to any one of claims 3 to 5, characterized in that: In step 5), Ta∈[50,100°C].

8. The linkage control method for a cooking device according to any one of claims 3 to 5, characterized in that: The cooking device further comprises a fan drive module (32), a storage module (33) and a processing component (31) for linkage control, wherein the processing component (31) is electrically connected to the fan drive module (32) and the storage module (33) respectively, and the processing component (31) controls the fan of the range hood body (1) through the fan drive module (32). In step 2), H and r are stored in the storage module (33), and α is stored in the storage module (33) or calculated by the processing component (31).

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